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Tomato risotto with basil oil


Serves: 4
timePrep time: 45 mins
timeTotal time:
Tomato risotto with basil oil
Recipe photograph by Tara Fisher

Tomato risotto with basil oil

This tomato risotto is drizzled with homemade basil oil. You can also use the oil to perk up soups, salads, pasta or pizza

Serves: 4
timePrep time: 45 mins
timeTotal time:

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Nutritional information (per serving)
Calories
543Kcal
Fat
23gr
Saturates
6gr
Carbs
68gr
Sugars
6gr
Fibre
3gr
Protein
13gr
Salt
0.3gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

For the basil oil
  • 2 x 30g packs basil
  • 150ml good quality extra-virgin olive oil
For the risotto
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely sliced
  • 300g arborio rice
  • 900ml hot vegetable stock - use gluten-free stock if required
  • 2 x 270g packs Taste the Difference mixed cherry tomatoes, halved
  • 75g Parmesan, grated - use vegetarian cheese if required

Step by step

Get ahead
Store any leftover basil oil in a sterilised jar in the fridge for up to 1 week and drizzle on to soups, salads, pasta or pizza.
  1. Reserve a few small basil leaves for garnish, then to make the basil oil, blanch the rest in boiling water for 45 seconds before plunging into iced water. Drain and then pat the basil dry using kitchen towel. Place the blanched basil in a food processor with a generous pinch of salt. Blitz, adding the oil in a steady stream until you have a vibrant green oil. Leave it to settle until it’s no longer frothy, then transfer to a clean jar or bottle. Keep in the fridge until required.
  2. Heat the olive oil in a large frying pan and gently fry the onion for 6-8 minutes, or until very soft but not coloured. Add the garlic and continue to cook for a minute. Add the rice and cook for a further minute, until the rice is well coated.
  3. Add half of the tomatoes and then slowly add the hot stock, a ladleful at a time, stirring regularly until each addition of stock has been absorbed before adding the next. When almost all of the stock has been used test the rice, it should be tender but still with a bit of bite to it. If it’s still too hard, add more stock (or water).
  4. Add the remaining tomatoes and the Parmesan and cook for a couple more minutes until the tomatoes are warm and the cheese has melted through the risotto. Season to taste. Serve in shallow bowls, drizzled with the basil oil and scattered with basil leaves.

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